Perch with Herbs and Saffron Sauce

04 Oct

Perch fillets rolled in fresh rosemary and sage, pan-fried, and topped with a saffron sauce.

-By Carrie (Strommen) Lennie


2 Tbsp butter
2 Tbsp cornstarch
1/3 cup milk
1/8 tsp saffron threads
2 large egg yolks, lightly beaten
salt and freshly ground black pepper to taste
2 Tbsp finely chopped rosemary
2 Tbsp finely chopped sage
1 ¾ lb perch fillets
1 clove garlic, lightly crushed but whole
2 Tbsp extra-virgin olive oil
sprigs of rosemary, to garnish


  1. Melt 1 Tbsp of butter in a small saucepan over low heat. Stir in the cornstarch and mix well. Pour in half the milk and beat well to prevent lumps from forming. Cook for 2 minutes, stirring constantly.
  2. Add the remaining milk and saffron. Add the egg yolks and beat well. Cook for 2 minutes, stirring constantly, until the sauce is thick and smooth. Season with salt and pepper.
  3. Place the chopped herbs on a plate. Dip the fish in the herbs, coating them generously.
  4. Sauté the garlic in the oil and remaining butter in a large frying pan over medium heat until pale gold.
  5. Add the fish and sauté for 5 minutes. Turn over and sauté for 5 minutes more, or until the fish is cooked through. Season with salt and pepper. Discard the garlic.
  6. Transfer the fish to serving plates and spoon the saffron sauce onto the plate. Garnish with the sprigs of rosemary and serve hot.
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Posted by on October 4, 2011 in Main Dishes


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